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Father's Day Menu

Source of Recipe

Food Fit


List of Ingredients

MENU

Classic Burgers with Red Onion and Horseradish
Maple Glazed Barbecued Chicken
Grilled Corn on the Cob with Chipotle and Lime Juice
Creamy Coleslaw
Rustic Fresh Blueberry Peach Tart


Recipe

Classic Burgers with Red Onion and Horseradish---

1 tablespoon horseradish
1/2 teaspoon Worcestershire sauce
1/2 cup fat free mayonnaise
salt to taste
freshly ground black pepper
1 pound lean ground beef sirloin
1 red onion, sliced
4 onion rolls

1. In a small bowl, combine the horseradish, Worcestershire sauce and mayonnaise. Season to taste with salt and pepper.
(This can be made in advance and stored in the refrigerator for up to 3 days.)

2. Preheat the grill to medium-high.

3. Shape the ground sirloin into 4 patties, about 1/2-inch thick. Season the patties with salt and pepper.

4. Grill the patties on both sides until the burgers are just cooked through, about 5 minutes per side.

5. Toast the onion rolls on the grill.

6. Serve the burgers with sliced red onion and horseradish sauce on the toasted onion rolls.

YIELD: 4 Servings

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Maple Glazed Barbecued Chicken

1 onion, roughly chopped
1 cup ketchup
1/4 cup Worcestershire sauce
1 teaspoon Dijon mustard
1 teaspoon hot sauce
1/2 cup cider vinegar
1/2 cup maple syrup
6 boneless, skinless chicken breasts, about 4 to 6 ounces each

1. To make the barbecue sauce, place all of the ingredients except the chicken in a blender or food processor. Blend until thoroughly combined.

2. Marinate the chicken in half of the sauce while you preheat the grill to medium-high.

3. Remove the chicken from the marinade and place it on the hot grill. Brush the chicken occasionally with the remaining half of the sauce. (Discard the excess sauce that the raw chicken was marinating in.) Grill the chicken for about 4 to 6 minutes on each side, until it is cooked through.

YIELD: Serves 6

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Grilled Corn on the Cob with Chipotle and Lime Juice

4 large ears of corn, shucked
2 teaspoons chipotle oil
1 large lime, cut into 4 wedges


1. Preheat the grill to medium.

2. Brush the corn with the chipotle oil.

3. Grill until the corn is tender, about 8 minutes.

4. Serve each ear of corn with a wedge of lime.

YIELD: Serves 4

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Creamy Coleslaw

2 tablespoons white wine vinegar
2 tablespoons pineapple juice
salt to taste
freshly ground black pepper
pinch sugar
2 cups shredded cabbage
1 cup shredded carrot
1/4 cup drained, crushed canned pineapple
1/4 cup reduced fat mayonnaise


1. In a small mixing bowl, combine the vinegar, pineapple juice, salt, pepper and sugar.

2. In a large plastic bowl, combine the cabbage, carrot and pineapple. Add the vinegar mixture and toss to combine. Refrigerate for at least 1 hour or overnight.

3. Drain the liquid from the cabbage mixture and fold in the mayonnaise. Season with salt and pepper.

YIELD: 6 Servings (1/2 cup each)
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Rustic Fresh Blueberry Peach Tart

1 cup flour
6 tablespoons sugar
1/4 teaspoon salt
6 tablespoons very cold butter
3 tablespoons ice cold water
1 cup blueberries
1 cup peeled, sliced peaches


1. Preheat the oven to 400°F.

2. Place the flour, 2 tablespoons of the sugar, salt and butter in a food processor fitted with blade attachment.

3. Process the mixture until the butter is the size of small peas.

4. With the motor running, add the water and process for 15 seconds.

5. Turn the crumbly dough onto a work surface and form it into a disc. Chill for several hours.

6. Roll the dough out to a 9" or 10" shell.

7. Put the dough on a baking sheet and pile the blueberries and peaches toward the center. Sprinkle the fruit with the remaining sugar.

8. Gently fold the edges of the dough to contain the fruit.

9. Bake until the crust is lightly golden, about 20 to 30 minutes.


YIELD: 8 Servings